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- Umenoyado Yuzu liqueur (720ml)
Umenoyado Yuzu liqueur (720ml)
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¥1,551
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
Using natural Japanese yuzu (small citrus) juice, "Umenoyado Yuzu liqueur" is a luxurious yuzu sake blended with the Japanese sake by Umenoyado. Yuzu are produced in a variety of places in Japan mainly around Shikoku and Kyushu. We put care into the yuzu juice itself when we blend so the smell, sourness, oiliness, and bitterness are perfectly balanced and melted. In 720ml, there is about 7 yuzu worth of juice in the bottle. It is prepared in low temperature without reducing the juice flavor to complete the smooth tasting liquor with the distinct fresh and sour flavor of yuzu. With the production method to make fermentation starter (shubo) by hand called 「Kimoto・Yamahai-zukuri」, the Japanese sake by "Umenoyado" is carefully brewed with much time and effort that the deliciousness of the yuzu juice fully emerges. It is a liquor with the taste of yuzu as it is, like drinking natural yuzu juice. Although it is slightly sweet, you can enjoy it adding honey to it as well.
About "Umenoyado"
Brewed in Nara, where is it said to be the origin of Japanese sake, it is a deep tasting sake with comfortable aftertaste. The Japanese sake used is 「Kimoto・Yamahai-zukuri」which is a classically made sake that takes time and effort to brew. Its appeal is the distinct flavor. With quality polishing, and the long-kept tradition of production by hand, it is a journey to search for the new possibility of Japanese sake.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
Appearance
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Clarity
Transparency
Hazy
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Colour
Colorless
Dark brown
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Intensity
Water
Deep
Nose characteristics
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Intensity
Low
Strong
Taste characteristics
-
Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
-
Umami
Low
High
-
Finish
Low finish
Long finish
Aroma and flavor
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.4 x 8.4 x 28.0 cm |
| Weight | 1.1kg |
| Ingredients | Neutral alcohol,Sake,Yuzu,果糖 |
| Region | Nara |
| Alcohol content | 8%vol. |
Sake Meter Value
An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.
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±0 |
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Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
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- |
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Polishing ratio
Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.
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